Winter Recipes: Corn-Tomato Bisque
This yummy soup is worth a little extra effort ... and so are you!
- 3 tablespoons butter
- 1 medium-size white onion, chopped
- 3 cloves garlic, minced
- 1½ cups corn, cut fresh from the cob
- 2 pounds ripe Roma tomatoes, peeled and coarsely chopped
- 2 tablespoons chopped fresh oregano
- 1 sprig fresh thyme
- 2 tablespoons dry white wine
- Kosher salt and freshly ground black pepper
- 1½ cups heavy cream
- Up to 1 cup chicken stock (optional)
- 2 tablespoons grated Monterey Jack cheese
- 3 teaspoons cumin seeds, lightly toasted
- ¼ cup chopped cilantro
In a medium-size pot, melt the butter over low heat.
Add the onion and garlic. Sauté just until tender, about 10 minutes. Do not allow to brown.
Add the corn, tomatoes, oregano, thyme and wine. Simmer for about 20 minutes, stirring occasionally. Add salt and pepper.
Puree the mixture in batches in a blender or food processor (or if you have a hand-held immersion blender, puree the mixture in the pot).
Return the mixture to the pot and add the cream. If the soup is too thick, add a little warm chicken stock. Reheat but do not allow the mixture to boil.
Divide evenly among bowls and scatter the cheese, cumin seeds and cilantro on top.
Provided byAndrews McMeel Publishing and Grady Spears
Author ofThe Texas Cowboy Kitchen, 2007
© Andrews McMeel Publishing and Grady Spears 2007
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